Even as I am typing this post for Lemon Rice Chicken Soup, I am craving it! And we finished it off for supper last night. Dang, I need to make some more.
I found this recipe on the Better Than Bouillion site. A friend brought over a meal when my husband was recovering from surgery last year and the rice was so good I texted and asked her what she did to it. We just don’t eat rice very often, but this rice was so yummy! She told me she used Better Than Bouillion when she makes rice. Well, of course I had to go and buy some for myself.
This product is a game changer, y’all. And when I looked at their website, I found this delicious chicken soup recipe and thought I would just give it a try.
How do you feel about lemon in your dishes? I am digging it right now, when it makes sense, and this recipe definitely shines with lemon. You might notice that I have already shared a similar sounding recipe, but honestly this one is on a whole ‘nother level.
If you’re wondering about why the picture shows the soup in a jar, it’s because I was going over to my daughter’s house to babysit, so I took the soup with me for lunch. Canning jars are so versatile and these Ball Plastic Lids are great for everyday use. I have the wide and the regular mouth lids–in gray and white–but the gray is my favorite.
Print
Lemon Rice Chicken Soup
Ingredients
- 4 cups water
- 2 1/2 tablespoons Better Than Bouillion Roasted Chicken Base
- 1 tablespoon finely minced shallot
- 1 small carrot, peeled and finely shredded (about 1/4 cup)
- 1/2 teaspoon freshly grated lemon peel
- Juice of 1 large lemon (about 1/4 cup)
- 1 tablespoon dried parsley leaves
- 1/4 teaspoon white pepper
- 1/3 cup uncooked long-grain rice
- 1 1/2 cups cooked, shredded chicken breast
Instructions
- Cook chicken breasts in a large non-stick pan, with a little olive oil, until no longer pink.
- Set aside to cool, then shred.
- In a medium to large pot, heat water over medium heat.
- Whisk in the chicken base until dissolved.
- Add shallot, carrot, lemon peel and lemon juice, parsley and pepper.
- Stir to combine.
- Bring soup to a boil, stirring occasionally.
- Reduce heat to medium-low, add rice and chicken.
- Cover and simmer until done, about 15-20 minutes. Stir occasionally.
